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Every coffee drink you’ll find on a café menu — explained clearly, with the exact espresso ratios, milk volumes and foam depths that define each one. Whether you’re trying to recreate a cortado at home or just want to know what you’re ordering, this is the complete reference.
🔗 Want to make these at home? Use our machine finder quiz to find the right machine for your drink preferences — or see our complete buying guide.
The Foundation — Understanding Espresso
Every drink on this list starts with espresso — coffee brewed by forcing hot water at approximately 9 bar of pressure through finely ground coffee. The result is a concentrated, intense shot with a layer of crema (emulsified coffee oils) on top. Everything else — milk volume, foam depth, water additions — is a variation on that foundation.
The three espresso sizes you need to know:
- Ristretto — approximately 15-20ml. Short, concentrated, slightly sweeter than standard espresso. Used as the base for flat whites.
- Espresso — approximately 25-35ml. The standard single shot. Ratio of roughly 1:2 (coffee in to liquid out).
- Lungo — approximately 50-60ml. Extended extraction, more water, slightly more bitter. Used in Americanos and some milk drinks.
Quick Reference — Every Drink at a Glance
| Drink | Espresso base | Milk | Foam | Total volume |
|---|---|---|---|---|
| Espresso | Single (25-35ml) | None | Crema only | 25-35ml |
| Double espresso | Double (50-60ml) | None | Crema only | 50-60ml |
| Ristretto | Short (15-20ml) | None | Thick crema | 15-20ml |
| Lungo | Long (50-80ml) | None | Light crema | 50-80ml |
| Americano | Double (50ml) | None | None | 150-200ml |
| Macchiato | Single (25-35ml) | Dash (10ml) | Small dollop | 35-45ml |
| Cortado | Double (50ml) | 50ml | Minimal | 100ml |
| Flat white | Double ristretto (40ml) | 90-100ml | Very thin | 130-150ml |
| Cappuccino | Double (50ml) | 60ml | 60ml thick | 150-180ml |
| Latte | Double (50ml) | 150ml | Thin layer | 200-220ml |
| Mocha | Double (50ml) | 100ml | Thin | 200ml |
| Affogato | Single (25-35ml) | Scoop of vanilla ice cream | None | Varies |
Every Drink Explained
Espresso
The foundation of everything. A single espresso is approximately 25-35ml of concentrated coffee extracted in 25-30 seconds. The crema — the reddish-brown layer on top — indicates good extraction and fresh beans.
Served in a small cup (demitasse), drunk immediately before the crema dissipates. In Italy, consumed standing at the bar in under a minute. Not a drink to nurse.
A double espresso (doppio) uses twice the coffee for twice the volume — the standard base for most milk drinks in UK cafés.
Ristretto
A ristretto (“restricted” in Italian) is a shorter, more concentrated version of espresso — approximately 15-20ml extracted from the same amount of coffee. By stopping the extraction early, you capture the sweeter, more intense first compounds and leave behind the more bitter ones that come later.
The result is sweeter and less bitter than a standard espresso, with a heavier body. Used as the base for flat whites at most specialty coffee shops. Not widely ordered on its own in the UK, but increasingly common in quality cafés.
Americano
An Americano is a double espresso with hot water added — approximately 100-150ml of water poured over or under the shots to produce a longer, milder drink. The name supposedly derives from American soldiers in Italy during World War II who diluted espresso to approximate the filter coffee they were used to at home.
The distinction from filter coffee is subtle but real — an Americano retains the espresso’s crema and characteristic body that filter coffee lacks. A good Americano tastes like a longer, lighter espresso rather than a cup of instant coffee.
See our full comparison of espresso and Americano for the detail.
Macchiato
Macchiato means “stained” or “marked” in Italian — a single espresso stained with a small dash of steamed milk or milk foam. The milk softens the espresso’s intensity slightly without fundamentally changing its character. It remains an espresso drink, not a milk drink.
Important distinction: a traditional Italian macchiato (espresso macchiato) is tiny — 35-45ml total. What Starbucks calls a macchiato is an entirely different, much larger, layered drink that bears little resemblance to the original. If you order a macchiato at a quality café, expect a small cup.
A latte macchiato is the inverse — milk “stained” with a shot of espresso poured through foam, producing a layered drink in a tall glass.
Cortado
A cortado (from the Spanish “cortar” — to cut) is a double espresso cut with an equal volume of warm steamed milk — approximately 50ml espresso to 50ml milk, served in a small glass. The milk is warm rather than hot, lightly textured rather than frothed, and the drink is small — around 100ml total.
The cortado sits between the macchiato and the flat white — more milk than a macchiato, less than a flat white, and with a more equal espresso-to-milk balance than either. Popular in Spain and increasingly common in UK specialty cafés. Often served in a small glass rather than a cup.
Flat White
A flat white is a double ristretto (approximately 40ml of concentrated espresso) topped with 90-100ml of steamed milk with very fine microfoam — sometimes called “velvet” milk. Total volume is around 130-150ml. The drink originated in Australia and New Zealand in the 1980s.
What defines it is the microfoam — thinner and more integrated than a cappuccino or latte, silky rather than frothy, so the milk and espresso combine into a unified drink rather than distinct layers. The higher espresso-to-milk ratio than a latte means you taste the coffee more clearly.
See our complete guide to making a flat white at home for the step-by-step process.
Cappuccino
A cappuccino is traditionally one third espresso, one third steamed milk, and one third thick milk foam — approximately 150-180ml total. The thick foam layer is what distinguishes it from a flat white or latte. Named after the Capuchin friars, whose brown robes the drink’s colour supposedly resembles.
A dry cappuccino has more foam and less milk. A wet cappuccino has more milk and less foam — closer to a latte. A bone dry cappuccino is espresso with foam only, no liquid milk. In Italy, cappuccino is a breakfast drink — ordering one after 11am marks you as a tourist.
At home, the thick foam requires a steam wand and some practice. See our milk steaming guide for technique.
Latte
A latte (from “caffè latte” — coffee with milk) is a double espresso with approximately 150ml of steamed milk and a thin layer of foam on top. Total volume 200-220ml. It’s the most ordered coffee drink in UK cafés and the most beginner-friendly — the large milk volume softens the espresso’s intensity significantly.
The latte is often confused with a flat white. The key differences: a latte is larger (220ml vs 140ml), uses more milk, has a slightly thicker foam layer, and uses a standard double espresso rather than a double ristretto. The flat white is more intense; the latte is smoother and milder.
See our latte vs cappuccino guide and flat white vs latte comparison for the full breakdowns.
Mocha
A mocha (or caffe mocha) is a latte with chocolate — typically a double espresso, chocolate syrup or powder, steamed milk, and a thin foam layer. Some versions add whipped cream. Total volume approximately 200ml. Named after the port of Mocha in Yemen, historically a coffee trading hub.
A mocha is the most forgiving espresso drink to make at home — the chocolate masks any extraction inconsistencies in the espresso, making it a good starting point for beginners practicing milk steaming. The chocolate addition also means it pairs well with milk alternatives including oat milk.
Affogato
An affogato (“drowned” in Italian) is a single or double espresso poured directly over a scoop of vanilla ice cream. Technically as much dessert as coffee drink — the hot espresso melts the ice cream into a sweet, cold, coffee-infused liquid. Served immediately and consumed quickly before full melting.
Unusual in that it requires no milk frothing skill and is extremely simple to make at home. Any machine capable of pulling an espresso shot will do. The quality of the vanilla ice cream matters as much as the coffee — use a good one.
How to Make These at Home
Most drinks on this list require three things: a machine with a steam wand, a decent burr grinder, and practice with milk steaming. The Sage Bambino Plus at £399 is the most beginner-friendly option — its automatic steam wand handles temperature and texture automatically, removing the hardest part of making milk drinks consistently.
For technique guides: see our espresso technique guide, our milk steaming guide, and our flat white guide.
Or use our machine finder quiz to get a personalised recommendation based on which drinks you want to make.
Which Drink Should You Order (or Make)?
Want the purest coffee experience: Espresso or ristretto — no milk, just the coffee itself.
Want coffee with mild milk flavour: Americano (no milk but longer) or macchiato (tiny dash of milk).
Want intensity with some milk: Cortado or flat white — high espresso ratio, small volume.
Want balance between coffee and milk: Cappuccino — equal thirds, thick foam.
Want something mild and easy-drinking: Latte — most milk, softest flavour.
Want something sweet: Mocha (chocolate) or affogato (ice cream).
Frequently Asked Questions
What is the difference between a flat white and a latte?
A flat white uses a double ristretto (more concentrated than a standard double espresso), has less milk (90-100ml vs 150ml), a thinner foam layer, and a smaller total volume (130-150ml vs 200-220ml). The result is more intense and coffee-forward. A latte is milder, larger, and has a slightly thicker foam layer. See our full flat white vs latte comparison.
What is the difference between a latte and a cappuccino?
A cappuccino is traditionally one third espresso, one third steamed milk, one third thick foam — giving it a foamy, airy texture in a smaller cup (150-180ml). A latte has much more milk, less foam, and a larger volume (200-220ml) — smoother and milder. The cappuccino has more foam and more coffee intensity; the latte is milkier and softer. See our latte vs cappuccino guide.
What is stronger — a flat white or a latte?
The flat white is significantly stronger. It uses a double ristretto base (more concentrated than a standard double espresso) in a smaller volume — so the coffee-to-milk ratio is higher. A latte uses a standard double espresso in a larger volume with more milk, producing a milder drink. If you want to taste the coffee clearly, order a flat white. If you want something smooth and gentle, order a latte.
What is a macchiato — and why does it look nothing like the Starbucks one?
A traditional Italian macchiato (espresso macchiato) is a single espresso with a small dash of steamed milk or foam — approximately 35-45ml total. The Starbucks Caramel Macchiato is an entirely different drink — a large, layered, sweet drink with espresso poured through vanilla syrup, milk and foam. The name is the only thing they share. At a quality independent café, ordering a macchiato will get you the small traditional version.